Recipe: Vegetarian Gravy with Poached Eggs

While we were out in Denver last month, our friend Brooke cooked her mom’s famous gravy with poached eggs for breakfast. We call it “famous” because her mom serves it every morning in the B&B she owns in New Mexico. It’s always a hit with her guests, and it’s Brooke’s go-to breakfast dish when she has friends over. Since we’re foodies and always looking for new and delicious recipes to share here, Brooke taught us how to make a vegetarian version so we could replicate it at home (she typically uses chicken broth but substituted it with veggie bouillon for us).

We’ve made this recipe at least 5 times now, trying different spices in each version until we created a perfect balance of flavors that could satisfy vegetarians and meat eaters alike.

Vegetarian Breakfast Gravy with Poached Eggs Recipe, makes 2 servings

Ingredients:
2 tbsp butter
2 tbsp flour
1-1.5 cups homemade veggie broth
2 tbsp nutritional yeast
1/4 tsp salt
1 tbsp chili powder (preferably New Mexico red chili powder)
1 tbsp cumin powder
1/2 tbsp coriander powder
4 eggs

Serve with:
flour tortillas, sliced Italian bread or biscuits

Essential tools:
5-quart sauté pan with cover
silicon whisk (so you don’t scratch the coating if you use a non-stick pan)
silicone spatula
small ramekin
spoon
10″ frying pan

Step 1: We’re going to start by making a roux that will thicken the gravy. Warm the sauté pan over low-medium heat for a minute or two before dropping in the butter. Once the butter melts, sprinkle the flour over the butter and begin whisking to incorporate it. (You may need to slowly add the flour in batches so it doesn’t get too thick and is distributed well.) Continue to whisk the roux for a few minutes so the flour cooks. It’s ok to let the roux darken, but if it’s happening too quickly, turn down the heat so you don’t burn it.

Step 2: Slowly add in half the veggie broth, continually whisking to eliminate any chunks. Let this mixture simmer for a few minutes to thicken before slowly adding half the remainder of the broth, whisking to incorporate. Add the nutritional yeast, whisk, and let simmer for a minute or two. Use the spatula to wipe down any gravy sticking to the sides of the pan (continue to do this occasionally as it cooks).

Step 3: Pour in half the remaining broth, while whisking, then add the salt and chili, cumin and coriander powders. Simmer for two minutes before whisking in the rest of the broth.

Step 4: Now we’re going to poach the eggs in the gravy to pump up their flavor. One by one, crack an egg into the ramekin and carefully pour the egg into the gravy. Once all the eggs are in the pan, I like to use a spoon to ladle sauce on top of the eggs. Place the cover on the pan. Don’t remove the lid at all while the eggs cook. If you like running egg yolks, cook for 4-5 minutes. If not, leave them in for 2-3 more minutes. Remember that the hot eggs will continue to cook after you remove them from the pan.

Step 5: Warm the tortilla shells or bread in the frying pan. If you want them crispier, just keep them in longer, flipping halfway through. Plate two eggs and smother with gravy. Serve with tortilla shell, a slice of bread or biscuit. Enjoy!

Let us know if you try this recipe and leave your thoughts in the comments below.